hey there

hi, i'm krysta and welcome to my blog... evil chef mom. if you want to know how i came up with such a ridiculous name for a blog click here. anyways... this is a sometimes blog. sometimes it's about food, sometimes it's about crazy ludicrous things that seem to only happen to me, sometimes it's about family. i post about whatever pops into my addled wacked out adhd brain [oh hey! look it's a squirrel!]. if you want to join the crazy train... hop aboard and keep reading. don't say i never warned you!

5/19/10

If you do not make these, I will come to your house politely knock on the door and when you answer...

I WILL KICK YOU IN THE SHINS!

then quickly apologize and then force feed you some of these tasty and delicious morsels until you admit...

YOU WERE WRONG FOR EVER DOUBTING ME!

[cracking my knuckles and swinging my foot menacingly]

I feel that strongly about these little doughnut muffins. How could I not? They are easy to make. You don't have to fry them... so that's not an excuse. Oh yeah and they TASTE JUST LIKE A FRESHLY MADE CAKE DOUGHNUT. And I don't even like doughnuts.

Are you really going to argue with me?

[cracking my knuckles]

I didn't think so.

Imagine the possibilities... for breakfast with your coffee or tea, snack time, dessert or maybe this Saturday for a graduation brunch with these pancakes, sausages, and fresh fruit.

In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a seperate bowl, whisk together the milk and buttermilk. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredientd are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy, it's ok.

Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to a wire rack set over a baking sheet.

To coat the muffins: Combine the sugar and cinnamon in a paper bag. Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.

Serve warm or at room temperature.

Jelly Doughnut Muffins: Allow muffins to cool and use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam, jelly, or citrus curd, and squeeze into the muffin.

oh yum!! these are right up my alley... the kidlets do way better with muffins than they do breads AND they'll be a great alternative to the pumpkin muffins, since i'm having a hard time finding the pumpkin lately.

Thanks for the feedback on making my own buttermilk! However I decided to break down and buy it. The doughnut muffins came out delicious!! I loved them...and so did the hubby and kids! Thanks for another great recipe Krysta! =)

I love anything with the word doughnut in it, even if the word muffin follows it! Nigella Lawson has another version that is also lovely, with a dollop of fruit jam in the middle. http://www.tallgrasskitchen.com/jam-doughnut-muffins-for-brunch